And Then I Had a Crazy Idea …by caroline
There are a few things about this dish that I must mention from the get-go:
1. It truly calls to the Pittsburgh-er/Irish girl in me. Not only is it potato-licious, but it takes a fresh spin on the dish that has become one of Pittsburgh’s most beloved food traditions. I’m in.
2. It’s not exactly one of my most healthy recipes. But it’s not the worst either. (And I’m pretty sure it’s worth an extra-hard workout the next day.)
3. I don’t care how you spell it — pierogi, piroghi or pierogie — this Pierogie Lasagna is downright sinfully delicious.
Yep, that’s right: Pierogie Lasagna.
Something happened yesterday afternoon, deep down in my tummy. All of a sudden I got to thinking about pierogies and how much I miss them, and how I wouldn’t mind trying one of the wonderful gluten-free recipes that are out there (if it wasn’t for the very real fact that I completely lacked the energy to do so). Rolling out dough and folding and kneading just weren’t in last night’s forecast … and so I had to think of an easier way to fulfill my pierogie craving.
And then, lo and behold, in walked this little idea. And here’s the real magic: I had all of the ingredients on hand.
It was meant to be …
Garlic and Onion Pierogie Lasagna with Cheddar Cheese (gluten-free + vegetarian — vegan option in NOTES)
- 1 medium white onion, thinly sliced
- 2 cloves garlic, minced ** See below for more variations.
- 1 Tablespoon olive oil
- 8 small/medium red potatoes
- 18 oz. gluten-free lasagna noodles
- 5 Tablespoons butter
- 16 oz. of sour cream
- 1-3/4 cup cheddar cheese
- 3 Tablespoons fresh chives, chopped
- salt and pepper, to taste
NOTES: I used Tinkyada brand lasagna noodles and Earth Balance Organic Natural Buttery Spread. To make this dish vegan substitute the sour cream for a vegan, gluten-free alternative, like Follow Your Heart Vegan Gourmet Sour Cream and swap the cheddar cheese for a vegan, gluten-free option, such as Daiya Cheddar Style Shreds.
Preheat oven to 350 degrees. In a large pot, cover potatoes with water and boil until thoroughly cooked (you will be able to easily slide a fork through the center of the potatoes).
Heat olive oil in a medium saute pan. Add onions and garlic, cooking for about 15 minutes on low heat and stirring often.When finished cooking, set aside.
Cook lasagna noodles 2-3 minutes less than requested by package directions; noodles will be al dente. Drain and rinse with cold water. Set aside.
When potatoes have fully cooked, drain excess water and place them in a standing mixer bowl (you can also use a hand mixer and large bowl). Add sour cream, 1-1/4 cups of cheddar cheese, chives and remaining 3 Tablespoons of butter. Mix all ingredients together on medium speed until potatoes are whipped. Add salt and pepper to taste.
Melt 2 Tablespoons of butter (in a small pot on stove or in a small bowl in microwave) and then pour into the bottom of a 13×9 baking dish. Spread butter around until entire bottom of pan is covered. Begin to layer the lasagna noodles, overlapping so there is no separation between noodles. Layer 1/3 of the potato mixture on top of lasagna noodles. “Sprinkle” 1/3 of onion and garlic mixture on top. Repeat process two more times. Cover top of lasagna with remaining 1/2 cup of cheddar cheese.
Bake for 35 to 40 minutes, or until cheese begins to turn golden brown.
Choose one variation and add as a layer after point in recipe that calls for garlic and onion mixture.
- In a medium pan, saute mushrooms for 2-3 minutes, then add spinach (cook for additional 4-5 minutes).
- Cook bacon, cool and chop.
- Saute chopped/minced broccoli in a medium pan until cooked thoroughly.
Eat your ♥ out.